sufu - Globe Thesis - Globe Thesis

Keyword [sufu] Result: 21 - 40 \| Page: 2 of 3
21.	The Study Of Manufacture Of Sufu By Enzymatic Accelerated Maturation And Its Quality
22.	Studies On The Change Of Sufu Fermentation Components
23.	Optimization Of Production Techniques And Evaluation Of Nutritional Value Of Grey Sufu
24.	Studies On The Relevance Between Physicochemical Properties And Sensory Quality Of White Sufu
25.	Research On The Development Of Mold Low-salt Sufu Powder And Its Influence Factor
26.	Research On The Technique Of Processing Of Whole-soybean Sufu
27.	Analysis Of The Microorganism Separated From The Natural Fermented Bean Curd Of Yiyang City In Hunan Province And The Impact Of Salt Concentration On The Ripening Process Of Fermented Bean Curd
28.	Research On Bacillus Cereus In The Process Of Sofu And Its Prohibition
29.	Studies On The Occurrence And Inhibition Of Bacillus Cereus In The Manufacture Of Fermented Soybean Curd
30.	Fermentation Characteristics Of Strains In Sufu And The Preparation Of Starter Cultures
31.	Study On Flavor Recipe And Safety Testingof Sufu Fermented By Rhizopus Oligosporus Saito
32.	Studies On Processing Of Soybean Isoflavone-Rich Enzyme-Ripened Sufu And Product Properties
33.	Study On The Standardized Production Of Instant-Sufu
34.	Research On Processing Of Soybean Peptides-rich Enzyme-ripening Sufu And Product Properties
35.	Isolation, Identification And Functional Characteristics Of Salt- Resistant Lactic Acid Bacteria From Douchi And Sufu
36.	Study On Mixed Fermentation Of Sufu With Mucor Racemosus And Rhizopus Oryzae
37.	Study Of Biosynthesis Rule And Inhibition Of Citrinin In Sufu
38.	Researches On Isolation,Purification And Bioactivities Of Sufu Peptides
39.	Analysis Of Enzymes And Metabolomics In Daqu,and Application Of Compound Enzyme-producing Bacillus From Daqu
40.	Study On Sufu Paste Flavor Ripening And Mechanism Based On Amino Acid Metabolism
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